Close
Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:6Yield:6 cups
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumzucchini or summer squash (2 1/4-2 1/2 lbs. total; see Tip)1teaspoonsalt, divided8ounceswhole-wheat spaghetti2cupspacked basil leaves, coarsely chopped, plus more for garnish½cupwalnut pieces, toasted2clovesgarlic, halved6tablespoonsolive oil, divided¼cupgrated Parmesan cheese3tablespoonslemon juice½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
4mediumzucchini or summer squash (2 1/4-2 1/2 lbs. total; see Tip)
1teaspoonsalt, divided
8ounceswhole-wheat spaghetti
2cupspacked basil leaves, coarsely chopped, plus more for garnish
½cupwalnut pieces, toasted
2clovesgarlic, halved
6tablespoonsolive oil, divided
¼cupgrated Parmesan cheese
3tablespoonslemon juice
½teaspoonground pepper
DirectionsUsing a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. salt. Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up.Meanwhile bring a large pot of water to a boil. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain.Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor. Process until smooth. Transfer to a large bowl.Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. Transfer to the bowl with the pesto. Add the spaghetti and toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.TipsEquipment: Spiral vegetable slicer, mini food processorTip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.Originally appeared: Diabetic Living Magazine, Spring 2020
Directions
Using a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. salt. Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up.Meanwhile bring a large pot of water to a boil. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain.Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor. Process until smooth. Transfer to a large bowl.Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. Transfer to the bowl with the pesto. Add the spaghetti and toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.TipsEquipment: Spiral vegetable slicer, mini food processorTip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.
Using a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. salt. Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up.
Meanwhile bring a large pot of water to a boil. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain.
Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor. Process until smooth. Transfer to a large bowl.
Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. Transfer to the bowl with the pesto. Add the spaghetti and toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.
Tips
Equipment: Spiral vegetable slicer, mini food processor
Tip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.
Originally appeared: Diabetic Living Magazine, Spring 2020
Rate ItPrint
Nutrition Facts(per serving)369Calories23gFat36gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
